Ingredients
8–10 lamb chops
250g thick yoghurt
6 garlic cloves, chopped
2-inch piece ginger, peeled and grated
1 lemon, juice only
1 tablespoon malt vinegar
1 tablespoon garam masala
1 tablespoon cumin, toasted and ground
1 tablespoon paprika
½ teaspoon cayenne pepper
¼ teaspoon nutmeg
Method:
- Using a sharp knife, cut a few deep slashes in each lamb chop.
- In a large bowl, add the yoghurt, garlic, ginger, lemon juice, vinegar and spices. Mix well.
- Add the lamb chops to the bowl or transfer to a large freezer bag, ensuring the chops are well covered in the marinade. Refrigerate overnight, turning once.
- Allow the lamb chops to come to room temperature 30 minutes before cooking, and add the oil to the marinade and mix. Season.
- Grill or barbecue on a hot grill for about five minutes on each side until cooked to your liking. Allow to rest before serving with Indian spiced potatoes, rice or salad.
